SABUDANA KHEER / SAGO PAYASAM / TOPIOCA PUDDING

Simple but heart-winning this creamy kheer made with sabudana / sago which is easy and quick and absolutely delicious. This recipe of kheer is an Indian favorite and I am yet to come across anyone who doesn't like it in some form or the other. This kheer or payasam is very simple to make and doesn't involve any special techniques. You just need a bit of patience to thicken the milk to rich creamy consistency. We always use to make kheer with rice or lentils and nuts but today's recipe uses another popular ingredient that is sabudana. The kheer recipe is so simple and quick and the starchy sago pearls acts as a natural thickening agent here. Sabudana is widely used in India as a fasting food as it's easier to digest, it make a good food and has more starch. It provides instant energy on fasting day and that is the reason we use sabudana on fasting days and sabudana kheer is the commenest type of sweet dish enjoyed during fasting. So here is the simple step by step recipe of how to make sabudana kheer, hope you all like it...!!! 

INGREDIENTS:

100 gms Sabudana / Sago

3 Cup Milk

½ Cup Condensed Milk

500 ml Water

1 tablespoon Ghee

¼ teaspoon Cardamom Powder

Few strands Saffron, soaked in 1 tablespoon milk

8-10 Cashews, halved

1 tablespoon Raisins

METHOD:

STEP 1 – Soak sabudana in enough water for about 2-3 hours. Strain the water and keep it aside.

STEP 2 – Heat milk in a wide kadai, when it comes to boil, add sabudana in it

 and cook till soft.

STEP 3 – Heat ghee in a pan, fry raisins and cashews in it till golden in colour and keep aside.

STEP 4 – Add condensed milk in it, mix it well and allow to simmer for a few minutes.

STEP 5 – Add dry fruits in the sabudana mixture.  Add saffron strands and mix well..

STEP 6 – Sprinkle cardamom powder, mix well and remove from fire.

Sabudana kheer is ready to serve.

Serve it hot or cold on fasting or non-fasting days as a dessert and enjoy.